High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed eye with bare hand then continued to handle clean utensils on cook line without washing hands in between tasks.

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (121F – Hot Holding); brown rice (108F – Hot Holding) in same section of hot wells at front counter, per manager both items where placed in well less then 1 hour prior, manager turned up temperature of hot well and voluntarily discarded both pans of rice. **Corrective Action Taken**